Recipe: Lamb Shank Korma
For 1 Persons
Category: None
--------------------------------GARAM MASALA--------------------------------
1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Black pepper
1/8 ts Ground cardamom or 1 green
-cardamom pod
--------------------------------LAMB SHANKS--------------------------------
Saffron
2 ts Kewra essence or rose water
-(up to 3)
2 Onions
1/2 c Vegetable oil
1 1/2 oz (1/3 cup) raw cashews
4 Serrano chiles, chopped
2 Bay leaves
1 tb Minced ginger root
1 tb Minced garlic
2 Lamb shanks, about 2 to 2
-1/2 pounds total (up to 3)
2 ts Ground coriander
1 1/2 ts Salt
2 ts Cayenne
3 tb Plain yogurt
3/4 ts Ground mace
1/2 ts Ground cardamom -or-
3 Green cardamom pods, husked
-and crushed
1 qt Water
1 Lime , Juice of
Serve this dish over rice.
GARAM MASALA: Mix cinnamon, cloves, pepper and cardamom. If using green
cardamom pod, remove seeds from husk and pound to powder before adding.
LAMB SHANKS: Lightly crush several threads of saffron and soak in kewra
essence at least 15 minutes. Set aside.
Slice onions thin and heat 1/4 cup oil in skillet. Add onions and fry until
medium brown, 8 to 10 minutes. Add cashews and fry until onions are quite
brown, 5 minutes longer. Tip skillet up and use spatula to press oil out of
onion mixture. Discard oil and transfer onion mixture to bowl. When cool,
puree in food processor.
Heat remaining 1/4 cup oil in skillet and add chiles, bay leaves, ginger,
garlic, lamb shanks, coriander, 1/2 Garam Masala and salt. Saute over
medium heat 10 minutes, stirring continuously.
Reduce heat to low. Add cayenne and yogurt, stir continuously 3 minutes and
simmer until yogurt is absorbed, 3 to 5 minutes. Add remaining 1/2 Garam
Masala, mace and cardamom and saute 2 to 3 minutes. Add water, bring to
boil, reduce heat to medium-low, cover and cook until lamb shanks are
tender, 2 hours.
When lamb is done, remove to warm oven; debone if wished. Stir reserved
onion mixture into sauce and reduce over medium-high heat, stirring
constantly, until silky brown gravy forms, about 10 minutes. Add lime juice
and saffron-kewra mixture. Stir meat in sauce to coat. Makes 4 servings.
Posted to EAT-L Digest 10 Feb 97 by "Ted D. Conley"
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